Recipe: veggo tacos

I love a good veggo meal as I know that everyone in my family is getting more then their 5 a day requirement. I also love a good veggo meal as it is awesome on the family budget. These veggo tacos are the bomb as even if your husband/toddler/best friend doesn’t like a veggie or two they can form them as they please.

So many people don’t like beans. But beans are oh so good for you!

I was watching Dr Oz the other day and he was all excited about the benefits of eating beans.

Beans are a super healthy, super versatile and super affordable food. Beans are high in antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. Eating beans regularly may decrease the risk of diabetes, heart disease, colorectal cancer, and helps with weight management. Beans are hearty, helping you feel full so you will tend to eat less.

As we get older, we need fewer calories and beans are a great way to boost the nutrition power of your meal without boosting the calories. A half-cup of beans has only about 100 calories.

And not only that but you reap the benefits of beans twice… What I mean is that if you enjoy beans in a meal then you will be less likely to choose an unhealthy option for your meal after beans as you will have a more stable blood glucose level.

So I say, why not blend some beans up with some of your favourite flavours and you won’t even know that you’re eating them.

VEGGO TACOS

12 corn taco shells

1 can of mexican beans

1 small sweet potato

1 small brown onion

3 cloves of garlic

1 bunch of coriander

1 tablespoon of olive oil

1 teaspoon of cumin

1 teaspoon of ground coriander

1 teaspoon of paprika

1 teaspoon of dried chili flakes

2 cobs of corn

3 tomatoes

1 iceberg lettuce

1 avocado

1 cup of grated mexican cheese

In a saucepan, bring some oil to a medium heat before adding the beans, sweet potato cubes, sliced brown onion, crushed garlic, the roots and stems from the bunch of coriander, cumin, ground coriander, paprika and dried chili flakes. Cook until the sweet potato is soft enough to blend with a stick blender.

Bahaha – thanks so much lovely. I actually created the Mexican version of the sausage sanga the other day whilst I’d prepared dinner to have after swimming lessons at the pool’s BBQs. I’ll have to put that post together shortly.

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My name is Shari and I’ve just turned 30! I’ve been the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek for 8 years. I’m a stay-at-home Mum of three little boys, who has left the corporate communications world to raise a family.
2017 is set to be a big year as we establish ourselves in Sydney and build our new business - Mr Perkins, in Bondi...read more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…